When broccoli met cheddar cheese, the world of flavor exploded! I have previously posted a recipe for a Broccoli Cheddar Rice Casserole, in which I ranted and raved about the flavor combination of broccoli and cheddar. THEY GO SO WELL TOGETHER! You can totally switch up the cheese on this recipe too! Daiya makes an AMAZING pepper jack style cheese shreds that would kill on a pizza, casserole, or even just a sandwich! Back to the broccoli, this is what you need:
- 4 cups freshly steamed broccoli
- 8 eggs of egg replacer (Bob’s Red Mill)
- 2 cups (1 bag) Daiya Cheddar Style Shreds
- 2 cups breadcrumbs
- 2 tbsp garlic powder
- 2 tbsp nutritional yeast
- salt and pepper to taste
Preheat the oven to 375ºF. Steam the broccoli. Be careful not to overcook the broccoli. It is even better to undercook it because it will cook more in the oven; however, you do not want it crunchy and raw. I usually do 10 minutes. Drain the broccoli and add it back into the same pot. Add all of the other ingredients and stir! You do not want to stir so much the broccoli is mushy and molecularly small either. Leave a couple bite sized pieces in there for texture. Grab some of this mixture and ball it up. Make little patties or even small nibbles. Place on a greased (or oiled) baking sheet. Bake for 15 to 20 minutes and keep a careful eye on them. Some may finish cooking earlier than others so remove them or they will burn. Allow to cool for a minute or two on a few paper towels. The amounts in the ingredients list above will produce a nice big batch of this stuff. Feel free to cut it in half if you are dining alone or double it for a party! I almost forgot to tell you the most important part! SRIRACHA SAUCE! So, I would advise making this while the bites are baking. It only takes like a minute. Gather some vegan sour cream and Sriracha sauce and mix them together. Donezo! Use different proportions depending how much spice you like to indulge in. You can even make your own sauce to dip these morsels in for a variety of flavors. Enjoy!
There you have it. Delicious, cheesy balls!
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The origin and history of Sriracha sauce has not been well documented. Most people recognize the name and the iconic rooster on the bottle. Spicy and tangy, this concoction is made from chili peppers, distilled vinegar, garlic, sugar, and salt. Named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, this sauce has been made by many different vendors and manufacturers. Originally, it is thought to have been created by a Thai woman named Thanom Chakkapak. Sriracha is typically used in Thai cuisine as a dipping sauce for seafood; in Vietnamese cuisine it serves as a condiment for phở and spring rolls. An alternate name for the sauce is nam phrik, which means a runny, tangy chili sauce. American manufacturer Huy Fong Foods, although the traditional Asian producer is Sriraja Panich. The sauce is so popular that Lays® held a contest and voters created a Sriracha flavored potato chip.